亚硝酸盐与抗坏血酸的反应及其在亚硝酸盐腌制食品中的重要作用。

Reaction of nitrite with ascorbic acid and its significant role in nitrite-cured food.

作者信息

Izumi K, Cassens R G, Greaser M L

机构信息

College of Agriculture and Life Sciences, University of Wisconsin, Madison, Wisconsin 53706, USA.

出版信息

Meat Sci. 1989;26(2):141-53. doi: 10.1016/0309-1740(89)90037-5.

DOI:10.1016/0309-1740(89)90037-5

PMID:22054846

Abstract

The decrease in concentration of free nitrite in an aqueous reaction solution made by mixing nitrite and ascorbic acid was studied. This decrease resulted information of a reaction product which transferred NO to ferricytochrome c to form ferrocytochrome c nitroso compound. From the solution containing the reaction product, nitrite could be regenerated spontaneously and suddenly by physical agitation. Oxygen was apparently not necessary for regeneration nitrite from the reaction solution. It does not seem that the regeneration of nitrite was responsible for a bimolecular dismutation of nitrosoascorbic acid in a reverse direction proposed by Fox and Thomson (Biochemistry2, 465; 1963). Heating of the reaction solution at less than 100°C resulted in a loss of nitrite from the solution, which was greater with increasing concentration of ascorbic acid. The reaction product formed between nitrite and ascorbic acid is probably responsible not only for nitrosation reactions, but also for the loss of nitrite observed during curing of meat.

摘要

研究了由亚硝酸盐和抗坏血酸混合制成的水反应溶液中游离亚硝酸盐浓度的降低。这种降低导致形成了一种反应产物，该产物将一氧化氮转移至高铁细胞色素c，形成亚铁细胞色素c亚硝基化合物。通过物理搅拌，可从含有该反应产物的溶液中自发且突然地再生出亚硝酸盐。从反应溶液中再生亚硝酸盐显然不需要氧气。亚硝酸盐的再生似乎并非如福克斯和汤姆森（《生物化学》2, 465；1963年）所提出的那样，是由亚硝基抗坏血酸的双分子逆歧化反应所致。在低于100°C的温度下加热反应溶液会导致溶液中亚硝酸盐的损失，且随着抗坏血酸浓度的增加，这种损失会更大。亚硝酸盐和抗坏血酸之间形成的反应产物可能不仅是亚硝化反应的原因，也是肉类腌制过程中观察到的亚硝酸盐损失的原因。